Pulikuthi kuzhambu or pulikuthu poricha kuzhambu made with yam, plantain, cluster beans and black chana. The tempering highlights the dish very much.
Pulikuthi kuzhambu was immediately added to try list when Laxmi posted it. Main reason was the name Puli kuthi poricha kuzhambu. Also all the ingredients used are in my pantry most of the time. I have never done something like this tempering before. That is adding roasted, grated coconut. Always have ground the coconut and added in gravies.
It was fascinating for me and the way it was described by a foodie will definitely make you try. I tried last week and thought I should share here in my blog. Check out the original post here. We loved it, it was flavourful similar to the pitlai flavour. I am sure this can easily fall under your favorites.
Pulikuthi kuzhambu
Ingredients
- 1 Raw banana/ plantain
- 1 cup elephant yam chopped
- 1 cup cluster beans chopped
- 1 cup brown Chana cooked
- 2 teaspoon sambar powder heaped
- ¼ teaspoon turmeric
- ¼ teaspoon asafoetida
- 1 tablespoon tamarind tightly packed (Indian lemon sized)
- Salt as needed
To temper
- 2 tablespoon coconut oil Virgin
- ½ teaspoon Mustard
- 1 teaspoon urad dal
- 1 sprig sprig curry leaves
- ½ cup grated coconut
Instructions
- Wash, soak chana overnight. Next day, change water and pressure cook with salt, enough water to immerse chana for 5 whistles.
- Soak tamarind in hot water and extract tamarind juice. Adjust water so that total is 1 & ½ cups.
- In a pressure cooker, place chopped veggies and cooked chana.
- Add tamarind extract, turmeric, sambar powder, turmeric, asafoetida and salt.
- Pressure cook for 3-4 whistles or until the veggies are cooked.
- Wait until the pressure is released naturally.
- Add water and adjust consistency if needed. Give it a boil
- In a kadai, heat oil and splutter mustard followed by urad dal and curry leaves.
- Add grated coconut and roast in medium flame until it turns golden. Keep stirring to avoid burning.
- Mix the tempering items to the kuzhambu and serve hot with cooked rice.
Notes
- Don't forget, this recipe needs cooked chana, so you want to plan ahead, as well as to keep the veggies in stock.
- Adding the coconut oil tempering with roasted coconut is the highlight, so do not skip it.
Pulikuthi kuzhambu method:
- Wash, soak chana overnight. Next day, change water and pressure cook with salt, enough water to immerse chana for 5 whistles.
- Soak tamarind in hot water and extract tamarind juice. Adjust water so that total is 1 & ½ cups.
- In a pressure cooker, place chopped veggies and cooked chana. Add tamarind extract, turmeric, sambar powder, turmeric, asafoetida and salt.
- Pressure cook for 3-4 whistles or until the veggies are cooked. Wait until the pressure is released naturally. Add water and adjust consistency if needed. Give it a boil.
- In a kadai, heat oil and splutter mustard followed by urad dal and curry leaves. Add grated coconut.
- and roast in medium flame until it turns golden. Keep stirring to avoid burning. Mix the tempering items to the kuzhambu and serve hot with cooked rice.
Serve with cooked rice, appalam.
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